Re: Scottish food boxes arrive...

I suppose you soak the beans overnight and then boil them for 90 minutes, then make your own tomato sauce starting with fresh tomatoes...

Hardly simple.

I suppose you soak the beans overnight and then boil them for 90 minutes, then make your own tomato sauce starting with fresh tomatoes...

Hardly simple.

Max Demian

===

That doesn't sound too bad!

Not mine. Just one of many. (It's one of those where umpteen New England homes will havce one handed down for generations.)

ingredients

large pot - I use a large stoneware "Dutch Oven"

1. rinse beans and boil in fresh water until scum forms. Then drain
2. score the pork if in one piece; put pork in bottom of the pot with the onions
3. add beans, treacle, mustard & pepper but /not/ salt
4. cover with boiling water
5. cook at about 140/mark 2 for 2 hours (low in my slow cooker with a towel over it!), adding water from time to time to keep the beans just barely covered.
6. add the salt and cook for another few hours, topping up the water again as and when so the beans never get dry
7. bring the pork to the top and carry on cooking for an hour /uncovered/ so the pork dries out
8. serve with wholemeal/rye/Boston bread on the side if for dinner

PS If I'm not going to be around all day I sometimes use a slow cooker and just leave the pork on top on high until it browns a bit

PPS

the people who gave me the recipe said you should use salt pork and discard it when serving but I'm too lazy to make the former and too mean to do the latter

Not mine. Just one of many. (It's one of those where umpteen New England homes will havce one handed down for generations.)

ingredients

large pot - I use a large stoneware "Dutch Oven"

1. rinse beans and boil in fresh water until scum forms. Then drain
2. score the pork if in one piece; put pork in bottom of the pot with the onions
3. add beans, treacle, mustard & pepper but /not/ salt
4. cover with boiling water
5. cook at about 140/mark 2 for 2 hours (low in my slow cooker with a towel over it!), adding water from time to time to keep the beans just barely covered.
6. add the salt and cook for another few hours, topping up the water again as and when so the beans never get dry
7. bring the pork to the top and carry on cooking for an hour /uncovered/ so the pork dries out
8. serve with wholemeal/rye/Boston bread on the side if for dinner

PS If I'm not going to be around all day I sometimes use a slow cooker and just leave the pork on top on high until it browns a bit

PPS

the people who gave me the recipe said you should use salt pork and discard it when serving but I'm too lazy to make the former and too mean to do the latter

Robin reply-to address is (intended to be) valid

====

Thanks very much, Robin! Yes I would prefer to use my slow cooker too! Hmm I am with you on discarding the salt pork ...<g>

Did you use something different?

Now! Just to get the beans:))))

All saved:))))

Best O

Summat like that.

I think it was intended as a parody.

Owain

beenz means fartz ...

beenz means fartz ...

===

Doesn't Geraldine mind ?? <g>

I was referring to her...

=====

Hey! I hope for your sake she never gets to see that ........